Gazpacho
This is modified from a recipe in The Moosewood Cookbook (the Moosewood is a vegetarian restaurant in Ithaca; the book dates from 1977.)
They use tomato juice; I use V-8 (not the spicy one) -- the large can is ~6 cups.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
garbanzo
spicy
quick
vegetarian
soup
tomatoes
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- fresh ground pepper to taste
- 6 cups v-8 juice 1 large can
- 1 small onion well minced. red onion, if you have it
- 4 cup tomatoes or more, freshly diced. i remove the seeds, but not the skin
- 2 cup green pepper finely dicedl; sweet red pepper would be nice too
- 1 teaspoon honey or to taste
- 2 cup cucumber seeds and skin removed, diced
- 3 tablespoon wine vinegar
- 3 tablespoon olive oil , good
- 3 dashes tabasco or other hot sauce
- Carbohydrate 11.4425483333333 g
- Cholesterol 0 mg
- Fat 4.25473575 g
- Fiber 2.59211214726443 g
- Protein 2.1444598125 g
- Saturated Fat 0.6057034125 g
- Serving Size 1 1 Serving (265g)
- Sodium 271.861497916667 mg
- Sugar 8.8504361860689 g
- Trans Fat 0.1675092 g
- Calories 91 calories
Combine all ingredients and chill for 2 hours. Keeps well. You can puree some or all of this, if you like. Personally, I like it chunky! I think most restaurants serve it somewhat pureed.
